Summer meal with chicken broth, pepper, and tomato sauce and rice. Deliciously prepared in the Mediterranean way. Simple and quick preparation, in just a few minutes you will have this wonderful meal on the table. Follow recipe.
Ingredients: medium, total time: 60 min, 6 servings
6 chicken thighs with skin
salt and black pepper to taste
2 teaspoon red ground paprika
30 g butter
1 Tbsp Olive oil EVO
1 onion/ finely chopped
3 cloves of garlic/ minced
1 carrot/ finely chopped or blended
1 fresh pepper/ cleaned and blended
150 ml tomato pesto
200 g rice/ washed 7 times under the stream of water
300 ml chicken broth
1 teaspoon basil/ or to taste
fresh parsley/ finely chopped to taste
Preparation:
Prepare all the ingredients as described above.
In a small pot, pour 300 ml of water, put the soup cube, cook on moderate heat. As soon as it starts to boil, stir and turn off the heat.
Put the chicken meat in a deep bowl, add pepper, ground red pepper and a little olive oil, mix it all well and let it rest for 30 minutes in the refrigerator. You can also prepare this the day before and let it sit in the fridge overnight.
Wash the rice under running cold water 7 times.
Finely chop the onion and garlic.
Peel the carrot and cut it into small pieces and blend it. Wash and clean the pepper, cut it into smaller cubes and blend it as well. Set aside.
Fry the seasoned chicken in a wok pan with melted butter until golden brown on both sides, about 25 minutes. While the chicken is baking, turn it over and prick the meat a little with a fork.
Remove the chicken when it is well fried. Set aside.
Throw out the excess fat from roasting the chicken, and leave a small part.
Add the chopped onion to the same pan. Stir and fry until soft on moderate heat. (2 min.)
Add finely chopped carrot and garlic, stir occasionally 3 min. Then add blended fresh pepper, fry for about 3-4 minutes, then add peeled tomato, stir well ingredients, let it simmer 3 minutes then add washed rice, simmer 1 minute, then add 1/2 of the broth and stir. Reduce heat, and stir occasionally.
When the rice started to swell, add the second half of the broth and return to the pan the roasted chicken meat. Turn the meat during cooking to absorb all the ingredients.
Add herb spices to taste, salt and pepper, continue cooking until the rice is soft. Cover and cook for another 25–30 minutes, with stirring occasionally. Use a wooden spoon to occasionally scrape the bottom so that the rice does not stick.
When it's done, sprinkle with chopped parsley and immediately turn off the heat.
Leave in the pan for up to 10-15 minutes, then serve.
If desired, you can add spicy oil or a little grated Parmesan cheese. This meal goes fantastically with mashed potatoes, see the recipe here.
Buon appetito!
NOTE:
You can remove the chicken skin.
instead of tomato pesto, you can use peeled and diced tomatoes or tomato concentrate mixed with a little water.
If you don't have thyme, you can use marjoram.
Instead of chicken broth, you can use vegetable broth.
Keep the rest of the food in the refrigerator for up to 4 days.
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